Bethany's Recipe Box

1 C cooked rice 1 C chopped celery 1 C chopped onion 1 small jar cheese whiz 1 pkg frozen chopped broccoli 1/2 stick butter 1 can cream of mushroom soup Salt and pepper 1 can sliced water chestnuts Cook broccoli, onion and celery in small amount of water for 10 minutes. Drain and add other ingredients. Place in casserole pan and add chestnuts. Bake 30 minutes at 350F.

1 20 oz can crushed pineapple unsweetened 1 3.5 oz pistachio pudding mix 9 oz cool whip 1/2 cup chopped pecans Mix all ingredients and chill overnight Serve as salad or a desert

2 cans green beans - reserve liquid 1 cup green bean liquid 1 can cream of mushroom soup 1 small can sliced mushrooms 1 C shredded cheddar 1/4 C bacon bits 1 can sliced water chestnuts 1 can French fried onion rings Put drained beans in a long casserole dish. In a small sauce pan heat c.o.m. Soup, bean liquid and cheese. Stir until cheese melts. Mix in drained mushrooms, bacon bits and water chestnuts. Cover with cheese sauce and top with onion rings. Heat at 350 for 5-10 min.

Filling: 3 C cooked mashed sweet Potatoes 1/2 C sugar 2 eggs beaten 1/2 Tsp salt 1/2 stick butter melted 1/2 C milk 1 1/2 taps vanilla Topping: 1/2 C brown sugar 1/3 C flour 1/3 stick melted butter 1 C chopped pecans Mix filling ingredients in a 1-1.5 Q dish. Mix topping ingredients together and spread over filling. Bake at 350F for 35 min. Serves 8